- Jul 6, 2008
- 193
- 10
And not only that, I happened to get a $20 off $50 purchase coupon in the mail earlier in the week.
This could be close to a new low price ever! At least for me.
There *was* one wrinkle though - limit of 4. So I picked out the 4 largest and bought a few other items to bring it up to $50. I accidentally bought one extra butt at full price 1.88 so that ate into the per lb price. I actually brought 7 to the register to see if they would go through and when it didn't, the guy helped me take out a couple to get it as close to $50 as I could get. I thought that I only had six so there was an extra one that rang up at full price that I didn't realize I had, but without it, I would have had to go back and buy something else for around $10, so it's no big deal.
I figure that the per lb price was pretty close to .60 when all was said and done after you factored in the $20 bucks of beer and hickory chips (and the extra butt that I accidentally bought)
So, I'm going to myself, now I've got to cook one today. So I cracked open a Young's Chocolate Stout and opened a bag of French Onion Sunchips to ponder what i was going to do.
As some of you might remember, I'm notorious for smoking in a 22" Weber and not caring about the temps in the first 4 hours of cooking (I usually start at about 350 once I get the coals rockin'.) I also use a palm sugar carrier and a rub high in sugar content. Of course, this creates a great black "Memphis-style" bark.
But I was curious if the high temps would also blacken a non-sugar based rub system. But what to do, what to do.
Then I looked at the bag of chips and it hit me - why not grind a few SunChips and see what happens. Mmmmmm, quite tasty. Well, there's bound to be a bit of sugar in there so I figured I'd make it more of a minor component of my rub. I sort of want to see if I can get the more brownish/mahogony color that you see in comps.
So I used that as a base for the rub and I added a few of my usual ingredients, paprika, chili powder, cracked black pepper, a little sage-infused kosher salt ground up, vorianer, cumin and turmeric. I left it looking more orange than red. I took two chipotles and 1 cascobel and ran them through the grinder as well.
The result was a pretty tasty, slightly sweet, slightly spicy rub without any brown sugar.
I then hit the BB straight with the rub. No carrier at all. Just the natural juices. I let it sit while I built the fair and now it's on the grill under the dome, just smokin' away.
No, there won't be any pics, except maybe at the end. My good camera is still down and I really get lousy pics with my cell phone camera. Maybe I'll take a shot half-way through to document the progress, but I wouldn't hold my breath.
Wll see what happens with the color and the bark at the end.
Happy Labor Day everyone!
PS, I might see what a pure SunChips rub does on one of the uncooked butts. I think it might be interesting. Has anyone else talked about trying this or is this a first?
This could be close to a new low price ever! At least for me.
There *was* one wrinkle though - limit of 4. So I picked out the 4 largest and bought a few other items to bring it up to $50. I accidentally bought one extra butt at full price 1.88 so that ate into the per lb price. I actually brought 7 to the register to see if they would go through and when it didn't, the guy helped me take out a couple to get it as close to $50 as I could get. I thought that I only had six so there was an extra one that rang up at full price that I didn't realize I had, but without it, I would have had to go back and buy something else for around $10, so it's no big deal.
I figure that the per lb price was pretty close to .60 when all was said and done after you factored in the $20 bucks of beer and hickory chips (and the extra butt that I accidentally bought)
So, I'm going to myself, now I've got to cook one today. So I cracked open a Young's Chocolate Stout and opened a bag of French Onion Sunchips to ponder what i was going to do.
As some of you might remember, I'm notorious for smoking in a 22" Weber and not caring about the temps in the first 4 hours of cooking (I usually start at about 350 once I get the coals rockin'.) I also use a palm sugar carrier and a rub high in sugar content. Of course, this creates a great black "Memphis-style" bark.
But I was curious if the high temps would also blacken a non-sugar based rub system. But what to do, what to do.
Then I looked at the bag of chips and it hit me - why not grind a few SunChips and see what happens. Mmmmmm, quite tasty. Well, there's bound to be a bit of sugar in there so I figured I'd make it more of a minor component of my rub. I sort of want to see if I can get the more brownish/mahogony color that you see in comps.
So I used that as a base for the rub and I added a few of my usual ingredients, paprika, chili powder, cracked black pepper, a little sage-infused kosher salt ground up, vorianer, cumin and turmeric. I left it looking more orange than red. I took two chipotles and 1 cascobel and ran them through the grinder as well.
The result was a pretty tasty, slightly sweet, slightly spicy rub without any brown sugar.
I then hit the BB straight with the rub. No carrier at all. Just the natural juices. I let it sit while I built the fair and now it's on the grill under the dome, just smokin' away.
No, there won't be any pics, except maybe at the end. My good camera is still down and I really get lousy pics with my cell phone camera. Maybe I'll take a shot half-way through to document the progress, but I wouldn't hold my breath.
Wll see what happens with the color and the bark at the end.
Happy Labor Day everyone!
PS, I might see what a pure SunChips rub does on one of the uncooked butts. I think it might be interesting. Has anyone else talked about trying this or is this a first?
